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Issued April 29, 1912. 

U. S. DEPARTMENT OF AGRICULTURE, 

BUREAU OF CHEMISTRY— BULLETIN No. 154. 

H. W. WILEY, CHIEF OF BXJEEAU. 



CHEMICAL ANALYSIS AND COMPOSITION OF 

IMPORTED HONEY FROM CUBA, 

MEXICO, AND HAITL 



A. HUGH BRYAN, 

Chief Sugar Laboratory, 

WITH THE COOPERATION OF 

ARTHUR GIVEN and SIDNEY SHERWOOD, 
Assistant Chemists. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

1912. 



%oojr»o*» 



ORGANIZATION OF BUREAU OF CHEMISTRY. 

H. W. Wiley, Chemist and Chief of Bureau. 

R. E. DooLiTTLE, Associate Chemist. 

F. L. DuNLAP, Associate Chemist. 

W. D. BiGELOw, Assi.Htant Chief of Bureau. 

F. P.. Linton, Chief Cleric. 

J. G. Shibley, t<ii'iiervi-s()nj Clerk, liih r.shilc und Jiitixnl Reeordn. 

A. L. Pierce, Editor. 

\. E. Drapee, Librarian. 

Division of Foods, W. D. Bigelow, Chief. 

Food Inspection Laboratory, L. M. Tolman. Cliief. 

Food Teclinology Laboratory, E. M. Chace. Cliief. and Assistant Cliief of 
Division. 

Oil, Fat, and Wax Laboratory, H. S. Bailey, Chief. 
Division of Drugs, L. F. Keblek, Chief. 

Drug Inspection Laboratory, G. W. Hoover, Chief. 

Synthetic Products Laboratory, W. O. Emery. Chief. 

Essential Oils Laboratory, E. K. Nelson, Chief. 

Pharmacological Laboratory, Wu. Salant, Chief. 
Chief Food and Drug Inspector, W. G. Campbell. 
Miscellaneous Division, J. K. Haywood, Chief. 

Water Laboratory, AV. W. Skinner, Chief. 

Cattle-Food and Grain Laboratory, G. L. Bidwell, Acting. 

Insecticide and Fungicide Laboratory, C. C. JNIcDonnell, Chief. 

Trade Wastes Laboratory, vnder Chief of Dirif^ion. 
Contracts Laboratory, P. H. Walker, Chief. 
Dairy Laboratory, G. E. Patrick, Chief. 
Food Research Laboratory, M. E. Pennington, Chief. 
Leather and Paper Laboratory, F. P. Veitch, Chief. 
Microchemical Laboratory, B. J. Howard, Chief. 
Physical-Chemistry Laboratory, C. K. Hudson, Chief. 
Sugar Laboratory, A. H. P>ryan, Chief. 
Sections: 

Auinial Physiological (Mieniistry, F. C. Webek. /// Charyc. 

Bacteriological Chemistry, (i. \V. Stiles, in Chanje. 

Enological Chemisti-y, Wm. B. Alwood. in Chan/r. 

Nitrogen, T. C. Tkescot, in Charge. 

Plant Physiological Chemistry, J. A. liE Clerc, Chief. 

Food Technologist. A. W. Bitting. 
Food and Drug Inspection Laboratories: 

Boston, B. H. Smith. Chief. 

Buffalo, W. L. Dubois, Chief. 

Chicago, A. L. Winton, Chief. 

Cincinnati, B. R. Hart, Chief. 

Denver, R. S. Hiltn?:r, Chief. 

Detroit, H. L. ScHxn^, Chief. 

Galveston, T. F. Pappe, Chief. 

Honolulu. Hawaiian Islands, . 

Kansas City, Mo.. F. W. TjIepsnkr, Chief. 

Nashville, R. W. Balcom, Chief. 

New Orleans, W. J. McGee. Chief. 

New York. A. W. Ogden, Aetirif/. 

Omaha, S. H. Ross, Chief. 

Philadelphia, C. S. Brinton. Chief. 

Pittsburgh. M. C. Albrech, Chief. 

Portland, Oreg., A. L. Knisely, Chief. 

St. Louis, D. B. BisBEE, Chief. 

St. Paul. A. S. Mitchell, Chief. 

San Francisco, R. A. Goitld, Chief. 

San Juan, P. R., A. E. Taylor, Acting. 

Savannah. W. C. Burnet, Chief. 

Seattle. H. M. Loomis, Chief. 



Issued April 29, 1912. 



U. S. DEPARTMENT OF AGRICULTURE, 

BUREAU OF CHEMISTRY— BULLETIN No. 154. 



H. W. WILKY, Chief of Bureau. 



CHEMICAL ANALYSIS AND COMPOSITION OF 

IMPORTED HONEY FROM CUBA, 

MEXICO, AND HAITI. 



A. HUGH BRYAN, 

Chief Sugar Laboratory, 

WITH THE COOPERATION OF 

ARTHUR GIVEN and SIDNEY SHERWOOD, 
Assistant Chemists. 




WASHINGTON: 
GOVERNMENT PRINTING OPPIOE. 



M^ 



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rAY20 19t2 



LETTER OF TRANSMITTAL. 



Department of Agriculture, 

Bureau of Chemistry, 
Washington^ D. C, FehTuary 13^ 1912. 
Sir: I have the honor to transmit for your approval a report on 
the " Chemical Analysis and Composition of Imported Honey from 
Cuba, Mexico, and Haiti." 

During the year ending June 30, 1911, statistics show that 1,350,636 
pounds of honey were imported into the United States, of which 
601,572 pounds came from Cuba, 578,052 pounds came from Mexico, 
and 129,744 pounds came from Haiti, while 41.268 pounds came from 
all other countries. These figures show the necessity for knowing 
something of the composition of honeys from the sources named. The 
greater part of the analytical work was performed by A. Given and 
S. F. Sherwood, of the Sugar Laboratory-. 

I recommend that this report be published a'fe Bulletin 154 of the 
Bureau of Chemistry. 

Respectfullv, H. W. Wiley, 

Chief. 
Hon. James Wilson, 

Secretary of Agriculture. 

3 



CONTENTS. 



Page. 

Introduction 7 

Methods of analysis 7 

Polarizations 7 

Reducing sugars and sucrose 8 

Water 8 

Ash 8 

Dextrin 8 

Undetermined matter 9 

Free acid 9 

Tabulation of analytical results 9 

Discussion of results 13 

Physical characteristics 13 

Polarizations 13 

Analytical data 14 

Tests for adulteration 15 

Commercial invert sugar 15 

Commercial glucose. 16 

Summary 16 

Chemical literature on honey from 1907 to 1911 17 

5 



CHEMICAL ANALYSIS AND COMPOSITION OF IMPORTED HONEY 
FROM CUBA, MEXICO, AND HAITI 



INTRODUCTION. 

During the year 1906 the Sugar Laboratory of the Bureau of 
Chemistry, under the direction of C. A, Browne, made a chemical 
examination of 100 American honeys of known purity, the results 
being published in Bulletin 110 of the Bureau of Chemistry. In 
further elaboration of this study the same laboratory has examined 
72 imported honeys, and the chemical results obtained on these • 
samples appear to coincide closely with those for American honeys.^ 
No attempt has been made to determine whether the source of these 
samples would cause them to be classed as adulterated, but they do 
not respond to the usual tests for adulteration, and the figures ob- 
tained on their complete analysis compare favorably with those for 
pure honeys. The samples when received, however, were extremely 
dirty in all but tw^o cases, being poorly extracted. Small particles of 
the comb and wax were i:>resent as well as pieces of sticks and dirt, 
and in many cases dead bees and other insects were found. To re- 
move these and clean the samples the bottles were immersed in water 
and heated to from 45° to 50° C, until a complete solution of the 
crystallized dextrose was effected, at the same time rendering the 
sample decidedly liquid. AMiile hot it was strained through a fine 
linen cloth and the refuse thus removed. The samples were then set 
away for analysis. The methods employed were practically the 
same as used by Browne on the American honeys and are as follows: 

METHODS OF ANALYSIS. 
POLARIZATIONS. 

Transfer 26 grams of honey to a 100 cc (true cc) flask with water, 
and add 5 cc of alumina cream ; make up the solution to volume at 
20° C, filter and polarize the liquid at once for the " Immediate 
polarization." Transfer 50 cc of this filtrate to a 50 to 55 cc flask; 
add 5 cc of concentrated hydrochloric acid, and allow the whole to 
stand over night for inversion. Place the remainder of the filtrate in 
a flask, after removing the quantity necessary for the reducing-sugar 
determination, and allow to stand over night. On the following 

7 



8 ANALYSIS AND COMPOSITION OF IMPORTED HONEY. 

day again polarize the solutions at 20° and also at 87° C, making 
a total of five different polarizations on each sample. 

REDUCING SUGARS AND SUCROSE. 

Make up 10 cc of the solution used for immediate polarization be- 
fore inversion to 250 cc with water and use 25 cc for reduction accord- 
ing to Allihn's method. Calculate the results expressed as dextrose 
to invert sugar by the factor 1.044. For the determination of total 
sugars after inversion transfer 10 cc of the 55 cc solution to a 250 cc 
flask, neutralize with sodium carbonate, made up to the mark with 
water, and employ 25 cc as before for reduction. Calculate the re- 
sults to invert sugar and then to percentage. Subtract the per cent 
of invert sugar before inversion from this figure and multiply the 
difference by the factor 0.95 to obtain the per cent of sucrose. 

WATER. 

Weigh 2 grams of the sample in a flat-bottom aluminum dish 2.5 
inches in diameter, containing from 10 to 15 grams of thoroughly 
washed, dried, and ignited quartz sand. Weigh a small glass stirring 
rod with the dish and sand, and after the addition of the honey dis- 
solve the latter in 5 to 10 cc of distilled water and thoroughly in- 
corporate with the sand by stirring with the rod. Then place the 
dish in a vacuum oven and dry to constant weight at from 68° to 
72° C., under a 20 to 24 inch vacuum. 

ASH. 

Carefully weigh 5 grams of the honey in a tared platinum dish, 
add a few drops of olive oil, and heat the whole over a flame, using 
care not to lose by spattering. Ignite at a low red heat without 
fusing the ash. 

DEXTRIN. 

Transfer 8 grams of the honey to a 100 cc flask with 4 cc of water 
and add sufficient absolute alcohol to bring up to the mark. (The 
transfer is best made by decanting as much as possible of the liquified 
honey into the flask, then adding 2 cc of water to the dish to take up 
adhering honey and again decanting. By using 1 cc more of the 
water in two successive washings and adding a few cubic centimeters 
of the absolute alcohol each time before decanting, the honey can be 
completely transferred without the necessity of using more than 4 cc 
of water.) Finally rinse out the dish with absolute alcohol and 
then add it to the flask with continual agitation until the volume 
has reached 100 cc. Allow this to stand until the dextrin has settled 
out on the sides of the flask and the supernatant liquid is perfectly 
clear. 



TABULATION OF ANALYTICAL EESULTS. \i 

Then decant the clear sohition through a filter and wash the preci- 
pitated residue with 10 cc of cold 95 per cent alcohol to remove the 
adhering liquid, pouring the washings also through the filter. Dis- 
solve the residue adhering to the flask and the particles which may 
have been caught upon the filter in a little boiling water and wash 
into a tared platinum dish. Evaporate the contents of the latter 
and dry in a vacuum oven to constant weight as for the moisture 
determination. 

After determining the weight of the dried alcohol precipitate, re- 
dissolve the latter in w^ater and make up to a definite volume. If the 
alcohol precipitate weighs as much as 0.5 gram, the volume should 
be 50 cc; from 0.5 to 1 gram, it should be 100 cc; from 1 to 1.5 
grams, 150 cc, and so on. Determine the sugars in aliquots from the 
filtered solution of the alcohol precipitate both before and after in- 
version. The total precipitate less invert sugar and sucrose gives 
the weight of dextrin, from A^hich the per cent can be obtained. 

UNDETERMINED MATTER. 

The figure for the undetermined matter is obtained by subtracting 
from 100 the sum of the percentages of moisture, invert sugar, 
sucrose, dextrin, and ash. 

FREE ACID. 

Dissolve 10 grams of honey in water and titrate with tenth-normal 
sodium hydroxid, using phenolphthalein as indicator. Express the 
acidity as formic acid. (It is a question, however, whether that acid 
predominates in the honey.) 

TABULATION OF ANALYTICAL RESULTS. 

The analytical results are tabulated and classified according to the 
geographical source of the honey, whether from Cuba, Mexico, or 
Haiti. Following the analyses of samples from the individual coun- 
tries an average is given for each of the three, together with the 
maximum and minimum results of each determination. An average 
of the total number is also given, and the maximum and minimum 
results of each determination without regard to source. Following 
these results are given the figures for the maximum, minimum, and 
average results obtained by C. A. Browne on American honeys. (See 
Bulletin 110, Bureau of Chemistry, p. 38.) 
32009°— Bull. 154—12 2 



10 



ANALYSIS AND COMPOSITION OF IMPORTED HONEY. 



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ANALYSIS AND COMPOSITION OF IMPORTED HONEY. 



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DISCUSSION OP RESULTS. 13 

DISCUSSION OF RESULTS. 
PHYSICAL CHARACTERISTICS. 

With but two exceptions all of the samples received were extracted^ 
Nos. 5591 and 5599 being in the broken comb. Of the total number 
40 per cent were more or less crystallized, practically all those from 
Haiti showing crystallization, and the others were liquid. Of the 
American honeys 80 per cent showed granulation, this difference no 
doubt being due to the higher moisture content of the imported 
honeys. The color of the honeys was rather uniform, ranging from 
an amber to^ dark amber, while only 13 out of tlie 72 were light in 
color. The aroma and flavor were far from pleasing, in most cases 
being very strong with a tendency to be aromatic. It can be truth- 
fully said that in the condition in which they were received they 
were scarcely edible and certainly could not be considered as a table 
delicacy such as honey is expected to be. 

There is no marked difference between the honeys of the three 
countries, though the Haitian products resemble the American prod- 
ucts more than do those of Cuba or Mexico, and have a milder, 
pleasanter flavor, usually accompanied by a lighter color. 

POLARIZATIONS. 

Not one of the 72 samples w^as dextro-rotary, all turning the plane 
of polarized light to the left. The birotation was^ on the average, 
less than in the American honeys. This may be accounted for in 
part by the fact that a longer time elapsed between making up the 
solution and taking the immediate reading in this case than with 
the United States honeys, due to trouble experienced in filtering. 
The greater water content of the imported honeys would also tend 
to diminish the birotation by lowering the supersaturation of the 
reducing sugars. The constant direct rotation at 20° C. agrees 
closely with that found for American honeys, namely, —14.52° and 
—14.73°. The direct polarization at 87° C. shows a like agreement, 
+10.31° and +10.15°. The invert reading at 20° C. did not show 
so close an agreement, being a little higher in American honeys than 
in the imported samples, namely, —19.16° and —16.22°, while the 
invert reading at 87° C. was closer and just the reverse; that is, for 
the imported +9.08° and American +7.91°. No calculations for 
sucrose were made by the Clerget formula, as it has been established 
that the results so obtained are of no value as a quantitative esti- 
mation. 

C. A. Browne found a constant for pure honey which seems to have 
a value in analytical work. This is the algebraic difference between 
the reading of the invert solution at 20° and at 87° C. and is ex- 



14 ANALYSIS AND COMPOSITION OF IMPOETED HONEY. 

pressed in the table as " Difference." The average figure for Ameri- 
can honeys was 27.07 (calculated to 'dry substance, about 33), while 
for the imported honeys at was 25,30; or, calculated to dry substance, 
a little over 32. Thus it is seen that when calculated to dry substance 
this number is practically the same for the imported and domestic 
honeys and would seem to indicate a chemical value for honeys. 

ANALYTICAL DATA. 

Moisture. — The imported honej^s contain 3.56 per cent more water 
than the American honeys, 21.2G per cent as compared with 17.70 
per cent. This average figure is a little higher than that given by 
Konig for German honeys, namely, 20.60 per cent. The increase in 
moisture over the American honeys is probably due to the climate, as 
the islands are naturally more humid, and therefore the bees can not 
bring their product down to the same consistency. 

Invert sugar. — The American honeys contain 2.6 per cent more 
invert sugar than the imported. If, however, the data are calcu- 
lated to the same water content or to dry substance very little differ- 
ence is noted. 

Sucrose. — Here again the imported honey is much lower than the 
American product, being less than one-half, namely, an average of 
0.80 per cent, as compared with 1.90 per cent. The highest per- 
centage found was only 3.98, which is far below the limits for sucrose 
generally recognized, i. e., from 8 to 10 per cent. 

Ash. — The ash average in both cases is about the same, namely, 
0,21 per cent and 0.18 per cent. The highest figure recorded was 
only 0.58 per cent. 

Dextrin. — It is a noticeable fact that the dextrin figures for the 
individual samples of imported honeys vary within much narrower 
limits (3.96 to 0.26) than do those of the American honeys (7.45 
to 0.04), but the averages for both classes are nearly the same, differ- 
ing by less than 0.30 per cent, the imported honeys being 1.24 per cent 
and the American 1.51 per cent. Tropical honeys, as from the 
Hawaiian Islands, often contain a large amount of dextrin, owing to 
the presence of honey dew, which is gathered by bees from the exuda- 
tion of various insects. The samples examined, however, contained 
no large amounts of honeydew. 

V udeterniined matter.— The average figure for undetermined 
matter is not much higher for the imported honeys than for the 
American honeys, although this might be expected, due to the fact 
that the imported honeys were dirtier than the others and poorly 
extracted. 

Acidity. — The average acidity of imported honey is about twice 
that of American honey, although the extremes are about the same 
in both cases. 



TESTS FOE ADULTERATION. 15 

Tannin bodies. — The honeys were all tested with a solution of fer- 
ric chlorid. Only one, No. 6226, gave a decided reaction for tannin, 
and two others, Nos. 5594 and 6223, were doubtful. 

TESTS FOR ADULTERATION. 

All of the samples were tested for the usual forms of adulteration, 
namel}^, commercial invert sugar and commercial glucose. 

COMMERCIAL INVERT SUGAR. 

Browne's^ test (anilin acetate) and Fiehe's^ test (resorcin in 
hydrochloric acid) were used. The former was made by adding to 
5 cc of a 50 per cent honey solution in a test tube, 1 cc of a solution 
of anilin acetate (5 cc of colorless C. P. anilin, 5 cc of water, and 2 cc 
of glacial acetic acid). The anilin acetate was carefully run down 
the side of the tube so as to form a layer on top and not mix with 
the honey solution. At the junction of the two liquids, after shak- 
ing slightly, a red ring or color is noted if commercial invert sugar 
is present. Only one of the samples. No. 6226, responded at all to 
this test, and the color developed in this case was so slight as not 
to be mistaken for the addition of commercial invert sugar. 

Fiehe's test was conducted as follows, a slight variation of the 
original method being employed : Place 10 cc of a 50 per cent honey 
solution in a test tube and run in 5 cc of ether on top. Shake contents 
vigorously and allow to stand for some time until the ether layer is 
perfectly clear; transfer 2 cc of this clear ether solution to a small 
test tube and add a large-sized drop of the resorcin solution (1 gram 
m 100 cc hydrochloric acid). Shake and note the color immediately. 

With as little as 1 per cent of Herzfeld's commercial invert sugar ^ 
present the drop of acid in the bottom assumed immediately an 
orange-red color, turning to a dark red. In only five cases (Cuba, 
Nos. 5595 and 6226; Mexico, Nos. 5621 and 5630; and Haiti, No. 
5593) was there an indication of red color, and in these it was very 
slight, not nearly enough to confuse it with the 1 per cent test de- 
scribed. 

Neither test gave a positive reaction for commercial invert sugar 
in any of the samples examined, and yet all had been heated enough 
to liquefy the crystalline honey. Only on boiling the honey for some 
time or heating to high heat for an undue length of time will these 
tests give slight reactions in the absence of commercial invert sugar. 
Boiling is undesirable, as the characteristic honey flavor is lost and 
the honey becomes dark or black in color. 

1 U. S. Dept. Agr., Bureau of Chemistry Bui. 110, p. 68. 
2Zts. ausew. Chem., 1008, 21: 2315. 
» Deutsche Zuker-Ind., 1906, SI: 1988. 



16 analysis and composition of imported honey. 

com:mercial glucose. 

To detect the presence of commercial glucose, the test proposed by 
Beckman ^ and recommended by Browne was used. It consists in the 
change in color produced by the treatment with iodin due to the 
effect of this reagent upon erythro- or amylo- dextrin in the glucose. 
This test applied to the 72 samples failed to give any indication of the 
addition of this substance. 

SUMMARY. 

The results of this study seem to show that beyond a slightly greater 
moisture content and a somewhat lower percentage of sucrose there 
are no pronounced differences in chemical composition between the 
honeys of America and those from the countries specified. Other 
points, however, must be considered. In this connection, E. F. Phil- 
lips, of the Bureau of Entomology, calls attention to the following 
facts which have a bearing on the admission of these honeys to the 
United States: 

A disease of tlie brood of honey bees, Americau foul brood, is known to be 
prevalent in Cuba. When honey from an infected colony is fed to bees or when 
they get such honey accidentally from discarded receptacles the disease may be 
caused. In the past a number of outbreaks of this disease in the United States 
have been traced to shipments of Cuban honey. While honey from infected 
colonies is not injurious to human beings, the danger to bees constitutes a 
serious objection to the unguarded importation of Cuban honey and affords 
additional reasons for barring undesirable Cuban honeys from importation. 

Furthermore, the preparation of the honey for shipment was very 
poor. The extraction had been carelessly carried out, and much dirt 
was present in the samples as received. This comes from the fact that 
modern methods of beekeeping are not exercised in the localities 
named to such an extent as in the United States. The honey is mostly 
wild or that from wild bees, is scooped out of the trees by the natives, 
allowed to drain through coarse cloth, and shipped either in tins or 
barrels. In only two cases was the product such as could be sold 
for direct consumption, these two being comb honey. 

Again, with few exceptions the flavor was rank and strong, so that 
it could hardly be considered palatable. There is some honey of good 
flavor produced in these places, but it is not exported in any quantity. 

Considering the physical condition of the samples as received in 
nearly all cases, it can be said that they were not fit for human con- 
sumption. Reextraction, straining, etc., might improve this con- 
dition, but it is a question whether even under this treatment the 
honey is made fit for table use, as the dirt has become so intimately 
mixed as not to be removed by physical means. 

1 Zts. anal. Chem., 1895, 35: 267. 



CHEMICAL LITERATURE ON HONEY. 17 

CHEMICAL LITERATURE ON HONEY FROM 1907 TO 1911 
COMPILED BY A. H, BRYAN. 

In Bureau of Chemistry bulletin No. 13, Part VI/ page 871, will 
be found a bibliography of honey literature for the years 1867 to 
1891, inclusive. In Bulletin No. 110,^ page 89, will be found a con- 
tinuation of this up to the first part of 1907. The following compila- 
tion takes the literature from this point up to the close of 1911. 

1907. 

Lehman, P., and Stadlinger, H. A Criticism of Oscar Haenle's Methods of 

Honey Analysis. Zts. Nahr. Genussm., 1907, i'/.- 643 ; abs. Chem. Abst., 1908, 

2: 1469. 
Solstein, P. Examination of Honey. Pharm. Ztg., 1907. 52: 1071; abs. Zts. 

Nahr. Genussm.. 1909, 11: 471. 
Utz. The Marl^manu Reaction for Distinguishing between Separator Honey 

and Honey Obtained through Heating the Comb. Zts. offentl. Chem., li)07. 

U: 21; abs. Chem. Abst. 1908, 2: 1846. 

The Mineral Content of Honey. Zts. angew. Chem., 1907, 20: 2222; 

abs. Chem Abst., 1908, 2: 1017. 

1908. 

Barschall, H. The Molecular Weight of the Dextrin of Coniferous Honeys. 

Abs. Zts. Nahr. Genussm., 1908, 16: 414. 
Browne, C. A. Chemical Analysis and Composition of American Honeys. Bui. 

110, U. S. Dept. of Agr., Bureau of Chemistry. 
Drawe. Dr. Contributions to Fiehe's Reaction for Invert Sugar in Honey. Zts. 

offentl. Chem., 1908, i//.- 352; abs. Chem. Abst., 1909, 3: 555. 
Farnsteiner, K. The Formic Acid Content of Honey. Zts. Nahr. Genussm.. 

1908, 15: 598; abs. Chem. Abst., 1908, 2: 2588. 
Fiehe, J. A Reaction for Recognizing Artificial from Natural Honey. Zts. 

Nahr. Genussm., 1908, IG: 75. 
A Reaction for Recognizing Artificial from Natural Honey. Zts. Nahr. 

Genussm., 1908, 15: 492; abs. Chem. Abst.. 1909, 3: 83. 

The Detection of Natural and Artificial Honey. Chem. Ztg., 1908, 32: 



1045; abs. Zts. Nahr. Genussm.. 1909, 11: 646. 
Koebner, M. Ley's Honey Test. Chem. Ztg., 1908. 32: 89; abs. Chem. Abst., 

1908, 2: 1846. 
Kreis, H. Honeydew. Abs. Zts. Nahr. Genussm., 1908, 15: 361. 

Composition of Honey Ash. Zts. Nahr. Genussm., 1908, 16: 415. 

Merl, T. The Detection of Formic Acid in Honey. Zts. Nahr. Genussm., 1908, 

16: 385; abs. Chem. Abst.. 1909, 3: 214. 
McGill, A. Honey. Bui. 148, Inland Revenue Dept. Ottawa, Canada; abs. 
Chem. Abst., 1908. 2: 1469. 

Strained Honey. Bui. 145, Inland Revenue Dept, Ottawa, Canada ; abs. 

Chem. Abst., 1908, 2: 1305. 

Raumer, E. Fiehe's Reaction. Zts. Nahr. Genussm., 1908, 16: 517 ; abs. Chem. 
Abst., 1909, 3: 2326. 

1 Foods and food adulterants : Siiffar, molasses and sirup, confections, honey, and bees- 
wax. Out of print. 

2 Chemical analysis and composition of .Imerican honeys. 



18 ANALYSIS AND COMPOSITION OF IMPOETED HONEY. 

Reinscb, A. Composition of Honey Ash. Zts. Nahr. Geunssm., 1908, 15: 193. 
Riectien and Fiehe. Reaction with Resorgin Hydrochloride and Its Value in 

Analysis of Honey. Chem. Ztg., 1908, 32: 1090; abs. Chem. Abst., 1909, 

3: 555. 
Rohrig, A. "Honey-flavor." Abs. Zts. Nahr. Genussm., 1908, 16: 415. 

Composition of Ash. Abs. Zts. Nahr. Gennssm., 1908, 16: 415. 

Schaffer, F. Analysis of Honey. Zts. Nahr. Genussm., 1908, 15: 604; abs. 

Chem. Abst.. 1908, 2: 2587. 
Schwarz, F. What Value has the Estimation of Ash and Ley's Reaction in 

Honey Analysis? Zts. Nahr. Genussm., 1908, 15: 403; also 739. 
The Ash Content of Honey. Zts. angew. Chem., 1908, 21: 436; abs. 

Chem. Abst., 1908, 2: 1468. 
Solstein. Iron in Adulterated Honey. Pharm. Ztg., 1908. 52: 1071; abs. Chem. 

Abst., 1908, 2: 863. 
TJtz. What Value has the Estimation of Per Cent Ash and I^ey's Reaction in 

Honey Examination? Zts. Nahr. Genussm., 1908, 15: 607; abs. Chetn. Abst.> 

1908, 2: 2588. 

Bee Feeding. Zts. offentl. Chem.. 1908, 1'/: 171; abs. Zts. Nahr. Ge- 
nussm., 1909, 17: 472. 

The Mineral Content of Honey. Zts. angew. Chem., 1908, 17: 780. 

Markmann's Reaction for Distinguishing Honey. Zts. offentl. Chem, 

1908, U: 21; abs. Zts. Nahr. Genussm., 1909, 17: 646. 

Fiehe's Reaction for Recognizing Natural from Artificial Honey. Zts. 

angew. Chem., 1908, 21: 2315; abs. Chem. Abst. 1909, 3: 4,59. 

Use of the Refractometer for Dry Substance Estimation and Specific 

Weight of Honey. Zts. angew. Chem., 1908, 21 : 1319. 

The Acid Content of Honey. Pharm. Post, 1908, Jfl: 69; abs. Chem. 



Abst., 1908, 2: 1469. 
Van Dine, D. L., and Thompson, A. R. Hawaiian Honeys. Bui. 17, Hawaii Agr. 

Exp. Station; abs. Chem. Abst., 1908; 2: 2964. 
Werner, Frans Felix. A Reaction for Distinguishing Artificial from Natural 

Honey. Pharm. Ztg., 1908, 53: 320; abs. Chem. Abst., 1908, 2: 1983. 
Young, W. J. Microscopical Study of Honey Pollen. Bui. 110. U. S. Dept. Agr.,. 

Bureau of Chemistry. 
Editorial. What is Honey? Centr. Zuckerind., 1908, 16: 1128; abs. Chem. Abst.,^ 

1908, 2: 2831. 

1909. 

Barschall, H. Molecular Weight of the Dextrin of Conifer Honey. Arb. Kais. 

Gesundheitsamt., 1909, 28: 405; abs. Chem. Abst, 1909, 3: 427. 
Behre, A. Fiehe's Reaction. Pharm. Zentralh., 1909, 50: 173; abs. Zts. Nahr. 

Genussm., 1909, 18: 332. 
Benz, G. Fiehe's Reaction. Abs. Zts. Nahr. Genussm., 1909. 18: 482. 
Braungad, K. Concerning Honey. Pharm. Ztg., 1909, 54: 16; abs. Chem. Abst.,. 

1909, 3: 1777. 

Bremer, W., and Sponnagel, F. Fiehe's Reaction for Distinguishing Artificial 

from Natural Honey, Zts. Nahr. Genussm., 1909, 17: 664. 
Bryan, A. Hugh. Detection of Small Percentages of Commercial Glucose in 

Honey. Bui. 122. U. S. Dept. Agr., Bureau of Chemistry ; abs. Chem. Abst., 

1909, 3: 2067. 
Ekenstein, W. A. v., and Blanksma, J. J. Derivatives of Furfural and of 

Honey. Chem. Weekblad., 1909, 6; 217; abs. Zts. Nahr. Genussm., 1910. 

19: 347. 
Fiehe, J. Detection of Glucose in Honey. Zts. Nahr. Genussm., 1909, 18: 30; 

abs. Chem. Abst., 1909, 3: 2836. 



CHEMICAL, LITERATURE ON HONEY. 19 

Hertkorn, J. Contribution to tlie Examination of Honey. Chem. Ztg., 1909, 

33: 481; abs. Chem. Abst., 1909, 3: 2021. 
Jagerschmid, A. Contributions to tlae Detection of Artificial Honey. Zts. 

Nahr. Genussm., 1909. 17: 113; abs. Chem. Abst.. 1909, 3: 1188. 

Further Contributions to the Knowledge of Artificial Honey. Zts. 

Nahr. Genussm., 1909, 17: 671; abs. Chem. Abst., 1909, 3: 2326. 

Keiser, K. Examination of Artificial Honey. Arb. Kais. Gesundheitsamt., 
1909, 30: 637; abs. Zts. Nahr. Genussm., 1909, 18: 331. 

Klassert, M. Fiehe's Reaction ; A Critical Consideration. Zts. Nahr. Ge- 
nussm., 1909, 17: 126; abs. Chem. Abst, 1909, 3: 1654. 

Kreis, K. Ley's and Fiehe's Reactions. Zts. Nahr. Genussm., 1909, 18: 482. 

Langer, J. Biological Examination of Honey. Archiev. Hyd., 1909. 7/; 308; 
Zts. Nahr. Genussm., 1910, 20: 596; abs. Chem. Abst, 1910, 4; 332. 

New Method of Testing Honey. Schweiz. Wochschr., 1909, Jp': 316; 

abs. Chem. Abst, 1909. 3: 2716. 

Luehrig, H. Testing of Honey. Pharm. Zentralh.. 1909, 50: 355; abs. Chem. 
Abst, 1909, 3: 1892. 

Examination of Honey. Pharm. Zentralh.. 1909, 50: 605; abs. Chem. 

Abst., 1909, 3: 2836. 

and Satori, A. Examination of Honey. Zts. Nahr. Genussm.. 1909, 



17: 59. 
Lund, R. Albuminoid Matters in Honey. Zts. Nahr. Genussm., 1909, 17: 128; 

abs. Chem. Abst., 1909, 3: 1312. 
Neubauer. Bee Feeding. Zts. Nahr. Genussm., 1909, 17: 58. 
Neuhoff, G. Ley's and Fiehe's Reactions. Zts. Nahr. Genussm., 1909, 18: 332. 
Raumer, E. V. Value of Fiehe's Reaction. Zts. Nahr. Genussm., 1909, 17: 115; 

abs. Chem. Abst., 1909, 3: 1189. 
Reinsch, A. Fiehe's Reaction. Zts. Nahr. Genussm., 1909, 17: 646. 
Rohrig, A. Composition of Ash. Abs. Zts. Nahr. Genussm., 1909, 18: 482. 
Schroeder, P. Clarified Honey. Ber. Pharm. Ges., 1909, 19: 212; abs. Chem. 

Abst, 1909, 3: 2996. 
Witte. Examination of Honey. Zts. Nahr. Genussm., 1909. 18: 625; abs. Chem. 

Abst., 1910, Ji: 623. 

1910. 

Amberger, C. The Nature of Ley's Reaction. Zts. Nahr. Genussm., 1910. 20: 

665; abs. Chem. Abst, 1911, 5: 928. 
Ambiihl, G. Artificial Flavor for Honey. Abs. Zts. Nahr. Genussm., 1910, 

19: 349. 
Auzinger, A, Ferments of Honey. Zts. Nahr. Genussm., 1910. 19: 65; also 

353; abs. Chem. Abst., 1910. /,; 1201, 1877. 

Further Considerations on the Ferments of Honey. Zts. Nahr. Genussm,. 

1910, 19: 353. 

Baler, E. Fiehe's Reaction. Zts. Nahr. Genussm., 1910, 19: 348. 

Influence of Winter Feed with Sugar on Properties of Honey. Abs. 

Zts. Nahr. Genussm., 1910. 19: 346. 

Behre. A. Study on Honey. Abs. Zts. Nahr. Genussm., 1910, 20: 597. 
Carl, W. A New Method for Distinguishing Natural and Artificial Honey. 
Zts. Immun. Exp. Therap., 1910. Part 4; 700; abs. Chem. Abst, 1911, 5: 735. 
Curtel, G. Analysis of Honeys. Ann. de Falsit, 1910, 3: 497; abs Chem. Abst. 

1911, 5: 1131. 

Dafert, F. W., and Freyer, Fr. Denaturing of Sugar for Bee Feeding. Abs. 
Zts. Nahr. Genussm., 1910, 20: 45. 



20 ANALYSIS AND COMPOSITION OF IMPORTED HONEY. 

Galli — Valerio aud Bornaud, M. Precipitins for Honey. Zts. Immunitiit, 1910, 

7; 331; abs. Chem. Abst., 1910, //.- 3088. 
Lenz, Wilbelni. A New Peptic Euzym in Honey. Apotlielier Ztg., 1910, 25: 678. 
Lindner, B. Honey Analysis. Pliarm. Zentralh., 1910, 51: 103; abs. Zts. Nahr. 

Genussm., 1911, 21: 627. 
Luhrlg, A., and Sartori, A. Estimation of Glucose in Honey. Abs. Zts. Nalir. 

Genussm., 1910, 19: 349. 
Lund, R. Examination of Bee Honey with Especial Consideration of the 

Nitrogen-containing Constituents. Mitt. Lebensmittel. Hyd. Schweiz.- 

Gesund., 1910, i; 38; abs. Chem. Abst., 1910. -'/.• 2682. 
Moreau, E. Analysis of French Honeys. Ann. des. Falsif., 1910, 3: 513; abs. 

Chem. Abst., 1911, 5: 1131. 
Muttelet, F. Analysis of Artificial Honeys. Ann. des. Falsif., 1910, 3: 206; 

abs. Chem. Abst., 1910, //.• 2338. 

Honey and Its Analysis. Arm. des. Falsif., 1910, 3: 503; abs. Chem. 

Abst, 1911, 5: 1131. 

Nussbaumer, Th. Fermentation of Honey. Zts. Nahr. Genussm., 1910, 20: 272; 

abs. Chem. Abst., 1911, 5: 123. 
Nyman, M., and Wichmann, A. The Resorcin Test in Honey Examination. 

Pharm. Zentralh., 1910, 51: 815. 

Fiehe's Reaction. Pharm. Zentralh., 1910, 51: 815; abs. Zts. Nahr. 

Genussm., 1911, 21: 301. 

Petri, W. Study on Honey. Abs. Zts. Nahr. Genussm., 1910, 20: 597. 
Quantin, H. Detection of Inverted Sugar in Commercial Honeys. Ann. Chim. 

Analytique, 1910, 15: 299; abs. Chem. Abst, 1910, '/.• 3101. 
Raumer, E. v. Fiehe's Reaction. Zts. Nahr. Genussm., 1910, 20: 583; abs. 

Chem. Abst, 1911, 5: 1131. 
Reese, C, Ritzman, C, and Isernhagen, F. Honeys from Schleswig-Holstein. 

Zts. Nahr. Genussm., 1910, 19: 625; abs. Chem. Abst., 1910, //: 2.338. 

Artificial Honey. Abs. Zts. Nahr. Genussm., 1910, 20: 597. 

Reinhardt, F. Ley's, Fiehe's, and Jagerschmid's Reactions for Honey. Zts. 

Nahr. Genussm., 1910. 20: 113: abs. Chem. Abst., 1911, 5: 325. 
Reinsch, A. Fiehe's Reaction. Zts. Nahr. Genussm., 1910. 19: 348. 
Rohrig, A. Study on Honey. Abs. Zts. Nahr. Genussm., 1910, 20: 597. 

1911. 

Armain, G., and Barboni, J. Contribution to the Analysis of Honey. Rendi- 

conti della. Soc. Chim. Ital. Mars., 1911, 23. 
Fabris, U. Estimation of Water in Honey. Zts. Nahr. Genussm., 1911, 22: 353, 
Feder, E. A Suggestion for Testing Honey for Commercial Invert Sugar. Zts. 

Nahr. Genussm., 1911, 22: 412. 
Fellenberg, Th. Viscosity Estimation in Honey. Abs. Zts. Nahr. Genussm., 

1911, 22: 670. 

Invertase and Diastase in Honey. Mitt. Lebensmittel unters. Hygiene 

von Schweiz Gesundheitsamt., 1911, 2: 369. 

Fellmann, K. The Microscopic Examination of Honey with Special Reference to 

Swiss Honey and that Imported into Switzerland. Abs. Zts. Nahr. 

Genussm., 1911, 22: 671. 
Gottfried, A. Manganese Content of Honey. Pharm. Zentralh., 1911, 52: 787; 

abs. Chem. Abst., 1911, 5: 3599. 
Giersbergen, Van. Properties and Sui^erflcial Judgment of Honey. Zts. offentl. 

Chem., 1911, 16: 369; abs. Chem. Abst., 1911, 5: 538. 



CHEMICAL LITERATURE ON HONEY. 21 

Haitmann, W. Application of Fiehe's Ileaction iu rreliniinary Testing of 

Honey. Zts. Nalir. Genussm., 1911, 21:{il4; abs. Chem. Abst., 1911, 5; 2124. 
Heiduschlia, A., and Kaufniann, G. Volatile Acids of Honey. Zts. Nahr. 

Genussm., 1911, 21: 375; abs. Chem. Abst., 19]!, 5: 2276. 
Kappeler and Gottfried, A. Honey Examinations. Abs. Zts. Nahr. Genussm.. 

1911, 22: 372. 
Keiser, K. Chemistry of Honey. Arb. Kais. Gesundheitsamt., 1911, 30: 637; 

abs, Chem. Abst., 1911, 5: 538. 
I^ndrich and Xottbohm. Imported Honey. Zts. Nahr. Genussm., 1911, 22: 633. 
Luhrig, H., and Scholz, A. Fiehe Test as a Means of Judging Purity of Honey. 

Zts. Nahr. Genussm., 1911. 21: 721; abs. Chem. Abst, 1911, 5: 3305, 
McGill, A. Strained Honey. Bui. 217, Inland Revenue Dept., Ottawa, Canada ; 

abs. Chem. Abst., 1911, 5: 734. 
Moreau, E. Biological Study of Honeys. Ann. des Falsif., 1911, 4: 65; abs. 

Chem. Abst., 1911, 5: 1804. 
Biological Analysis of Honeys. Ann. des Falsif., 1911, J/: 145; abs. 

Chem. Abst., 1911, 5: 2123. 
■ Identification and Determination of Protein Substances in Honey. Ann. 

des Falsif., 1911, //.- 36. 
Muttelet, F. Honey, Definition, Adulteration, Analysis. Moniteur Scientifique, 

1911, 1: 145: abs. Chem. Abst. 1911, .5.- 2275. 
Riechen, F. Fiehe's Reaction. Zts, Nahr. Genussm., 1911, 21: 216; abs. Chem. 

Abst, 1911, 5: 1S05. 
Roehl. Ley's Reaction of Ploney. Abs. Zts. Nahr. Genussm.. 1911, 22: 372. 
Rosenthaler, L. The Mutarotation of Honey. Zts. Nahr. Genussm., 1911, 

22: 644. 
Sartory, A., and Moreau, Ed. Contribution to the Bacteriological Study of 

Honeys. Ann. des Falsit. 1911, ^: 259; abs. Chem. Abst, 1911, 5: 3099. 
Thcini, J. Application of Quantitative Precipitin Reaction in Honey Investiga- 
tion. Mitt Lebens. Hyg., 1911, 2: 90; abs. Chem. Abst.. 1911, 5: 3305. 
Voefmann, G. L. Interpretation of Chemical Examination of Honey. Zts. 

offentl. Chem., 1911, J 6: 401 ; abs. Chem. Abst., 1911, 5: 734. 
Voermann, G. L., and Bakker, C. Examination of Samples of Real Honey. 

Chem. Weekblad., 1911, 8: 784; abs. Zts. offentl. Chem., 1911, 24: 461. 
Wltte, H. Examination of Honey. Zts. Nahr. Genussm., 1911, 21: 305; abs. 

Chem. Abst, 1911, 5: 2275. 



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